ROTISSERIE CHICKEN AND MUSHROOM SOUP EASY

Is there anything more comforting than a warm bowl of soup, especially when it’s brimming with savory chicken and earthy mushrooms? The challenge, however, lies in achieving that perfect balance of flavors and textures without spending hours in the kitchen.

Unlocking the Umami: The Science Behind the Soup

The secret to a truly exceptional Rotisserie Chicken and Mushroom Soup lies in understanding the science of flavor layering and the role of each ingredient. Mushrooms, for instance, are packed with glutamates, naturally occurring amino acids that contribute to umami, that savory, mouthwatering sensation. Roasting the chicken, as done in a rotisserie, intensifies its flavor through the Maillard reaction, a chemical process between amino acids and reducing sugars that occurs at high temperatures. This creates hundreds of flavor compounds that are absent in boiled chicken. Therefore, using a rotisserie chicken is not just convenient; it’s a flavor amplifier. Adding herbs like thyme and bay leaf further enhance the aromatic complexity, while a touch of acidity, like lemon juice or sherry vinegar, brightens the overall taste and prevents the soup from becoming too heavy. Finally, understanding how starch granules in flour or cornstarch thicken the soup without becoming gluey is critical. We’ll be using a roux, but with a twist, ensuring a silky smooth texture every time.

The Recipe: Rotisserie Chicken and Mushroom Soup

Ingredients:

• 1 rotisserie chicken (about 2-3 pounds), meat shredded and carcass reserved
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 8 cups chicken broth (homemade or store-bought, preferably low-sodium)
• 1 cup dry sherry (optional, but highly recommended)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup heavy cream (optional, for extra richness)
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Make the Broth (Optional but Recommended): Place the reserved rotisserie chicken carcass in a large pot. Add the onion, carrots, celery, bay leaves, and thyme. Cover with 10 cups of water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours. Strain the broth through a fine-mesh sieve, discarding the solids. This homemade broth will significantly enhance the flavor of the soup.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the Mushrooms and Garlic: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Create the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This will cook out the raw flour taste and create a base for thickening the soup.
5. Deglaze and Simmer: Gradually whisk in the sherry (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pot. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the bay leaves, thyme, salt, and pepper. Bring to a simmer.
6. Add the Chicken: Stir in the shredded rotisserie chicken. Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
7. Finish and Serve: Remove the bay leaves. Stir in the heavy cream (if using). Taste and adjust the seasoning as needed. Garnish with fresh parsley and serve hot with lemon wedges, if desired.

My Soup Saga: A Culinary Investigation

The Initial Stumbles: A Watery Mess

My first few attempts at making Rotisserie Chicken and Mushroom Soup were a disaster. The soup was always watery and bland. I followed recipes that seemed straightforward enough, but the flavor just wasn’t there. The mushrooms were always a bit sad and grey, and the chicken tasted like it was merely existing in the broth, not contributing anything. I even tried adding more salt, but that only made it saltier, not tastier. I was on the verge of giving up and just sticking to Vegetable Soup.

The Eureka Moment: Broth is King

Then, I had an “Aha!” moment. I realized that the foundation of any great soup is the broth. I started making my own broth using the rotisserie chicken carcass, along with some vegetables and herbs. This simple change made a world of difference. The homemade broth was so much richer and more flavorful than anything I could buy in a store. It was like comparing a watercolor painting to an oil painting – the depth and complexity were on completely different levels. I also experimented with different types of mushrooms, discovering that cremini mushrooms offered the best balance of flavor and texture for this particular soup. That’s when I realized that soup-making wasn’t just about following a recipe; it was about understanding the interplay of flavors and textures.

The Sherry Revelation: A Touch of Magic

I continued to refine my recipe, experimenting with different herbs and spices. Then, I stumbled upon the idea of adding a splash of dry sherry. This was another game-changer. The sherry added a subtle sweetness and nuttiness that complemented the savory flavors of the chicken and mushrooms perfectly. It also helped to deglaze the pot after sautéing the vegetables, which added even more depth of flavor. If you are feeling a bit adventurous, you can also add a bit of Chicken Corn Chowder to the Rotisserie Chicken and Mushroom Soup to give it a creamier texture.

Texture Troubles: The Roux Redemption

Like many of you, I initially thought that simply adding flour to the soup would thicken it up. But my first few attempts resulted in a clumpy, pasty mess. The solution was to create a proper roux by cooking the flour in fat (olive oil, in this case) before adding the liquid. This not only prevented lumps but also cooked out the raw flour taste. I also learned that it’s important to whisk the broth in gradually to ensure that the roux is fully incorporated. The resulting soup was silky smooth and perfectly thickened. I also had a thought of making Chicken Noodle Soup with the homemade broth.

The Foolproof Method: Your Soup-Making Blueprint

1. Homemade Broth is Best: Always use homemade chicken broth for the richest flavor. Don’t skip this step!
2. Sauté Smartly: Sauté the vegetables until they are softened and the mushrooms are browned to develop their flavor.
3. Master the Roux: Cook the flour in fat for a minute or two before adding the liquid to prevent lumps and cook out the raw flour taste.
4. Deglaze for Depth: Use sherry or white wine to deglaze the pot and scrape up any browned bits from the bottom.
5. Simmer Slowly: Simmer the soup for at least 15 minutes to allow the flavors to meld.
6. Season Generously: Taste and adjust the seasoning as needed. Don’t be afraid to add more salt, pepper, or herbs.
7. Finishing Touches: Stir in a touch of heavy cream or lemon juice at the end to add richness and brightness.

With a bit of scientific understanding and a dash of culinary curiosity, you can transform a simple rotisserie chicken into a bowl of soup that rivals anything you’d find in a restaurant. And who knows, you might even discover your own “Aha!” moments along the way. I tried my hand at White Chicken Lasagna Soup last week, and now I’m considering blending the two recipes! Or, if you want something lighter, the Creamy Lemon Chicken Orzo Soup may be a better choice. If you love gnocchi, then the Creamy Crockpot Chicken Gnocchi Soup is something that you should try.

Easy Rotisserie Chicken and Mushroom Soup

This comforting and flavorful Rotisserie Chicken and Mushroom Soup is easy to make using a store-bought rotisserie chicken and simple ingredients. Homemade broth elevates the flavor, while a touch of sherry adds a unique depth. This soup is perfect for a cozy weeknight meal.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 rotisserie chicken about 2-3 pounds
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 pound cremini mushrooms, sliced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 8 cups chicken broth homemade or store-bought, preferably low-sodium
• 1 cup dry sherry optional, but highly recommended
• 2 bay leaves
• 1 teaspoon dried thyme
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup heavy cream optional, for extra richness
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving optional
• 10 cups water for broth

Equipment

• Large pot or Dutch oven
• cutting board
• knife
• measuring cups and spoons
• Fine-mesh sieve (for broth)
• whisk
• Ladle

Method

 

1. Make the Broth (Optional but Recommended): Place the reserved rotisserie chicken carcass in a large pot. Add the onion, carrots, celery, bay leaves, and thyme. Cover with 10 cups of water. Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 3 hours. Strain the broth through a fine-mesh sieve, discarding the solids.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the Mushrooms and Garlic: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Create the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes.
5. Deglaze and Simmer: Gradually whisk in the sherry (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pot. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the bay leaves, thyme, salt, and pepper. Bring to a simmer.
6. Add the Chicken: Stir in the shredded rotisserie chicken. Reduce the heat to low, cover, and simmer for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld.
7. Finish and Serve: Remove the bay leaves. Stir in the heavy cream (if using). Taste and adjust the seasoning as needed. Garnish with fresh parsley and serve hot with lemon wedges, if desired.

Notes

For the best flavor, use homemade chicken broth. If using store-bought broth, opt for low-sodium. The sherry adds a unique depth of flavor but can be omitted if desired. Heavy cream adds richness, but the soup is delicious without it as well. Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.